Seasonal Tips – Celeriac
It might be unattractive in its raw form, but this largely uncelebrated vegetable has the potential to create some of the most elegant dishes of the season.
Favoured in The Merchant Hotel for its versatility, this root vegetable emulates the flavours of celery with a slight hint of nuttiness and can be used to create a variety of delectable recipes. Celeriac is most popular in France, where it is used in its raw form to create the famous Celeriac Remoulade; but it can also be served roasted, in mash, in a tasty seasonal soup or as an ingredient in a selection of slow-cooked dishes.
Place the celeriac on a board with the flattest side facing downwards and cut off the dark skin around the outside using a sharp knife or potato peeler. The side of the vegetable which contains the root will need to be well trimmed in order to remove any dirt of dark parts of the flesh before cooking.
Celeriac can keep for 2-3 weeks when refrigerated, but to prevent discolouration, immerse in a bowl of water with a splash of lemon juice or white wine vinegar.
Celeriac takes roughly 40 minutes to roast once chopped into chunks and proves the perfect autumn addition to your traditional Sunday roast.